> The report showed that a company dedicated to producing and selling flavored yeasts were marketing specific yeasts with flavors. And these flavors then turned

> The report showed that a company dedicated to producing and selling flavored yeasts were marketing specific yeasts with flavors. And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. Sure, take a look at https://www.wyeastlab.com/beer-strains/ https://www.wyeastlab.com/beer-strains/, one of the big yeast providers for brewers (though they do sell wine yeasts as well.) You'll see that each yeast is described by what it contributes to the finished product: "fruity" or "earthy" or "neutral" or "grainy", even referencing particular types of fruit. I'm not sure what the problem here is. The flavor and aroma of any wine results from the interaction of must, yeast, fermentation vessel, temperature and time.